SOU′JEE. Syn. Soojee. A species of semolina. Semoletta (semola rarita) is a still smaller variety of pearled wheat, separated from the others by means of a sieve. ‘Baster’s soojee’ is said to be a mixture of ordinary wheat flour and sugar.
SOUR KROUT. See Sauer-krout.
SOUP. A strong decoction of flesh, properly seasoned with salts, spices, &c., for the table. The different tastes of people require more or less of the flavour of spices, salt, garlic, butter, &c., which can, therefore, never be ordered by general rules. If the cook has not a good taste, and attention to that of his or her employers, not all the ingredients which nature and art can furnish will give an exquisite flavour to the dishes. The proper articles should be always at hand, and must be proportioned until the true zest be obtained. A variety of flavours may be given to different dishes served at the same time, or even to the same soup, by varying the condiments and spices. At a Parisian restaurant one cauldron is made to produce almost every imaginable variety of soup.
Soup, Cabbage, Cheap. Wash a large cabbage and cut it into narrow strips, throwing them into 1⁄2 a gallon of boiling water, containing 2 oz. of butter. Let it boil for an hour and a half; then add half a pint of milk and flavour with pepper and salt. Serve when hot.
Soup, Carrot. Ingredients required.—4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef bones, 6 large carrots, 2 large onions, 1 turnip, seasoning of salt and pepper to taste, 3 lumps of sugar, and cayenne.
Mode. Put the liquor, bones, onions, turnips, pepper and salt into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse
cloth; then boil the pulp with the soup, which should be of the consistency of pea soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted.
Time.—41⁄2 hours. Seasonable from October to March. Sufficient for 8 persons.
Soup, Celery. Ingredients.—9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1⁄2 pint of strong stock, a pint of cream, and 2 quarts of boiling water.
Mode.—Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock and simmer it for half an hour. Now put in the cream, bring it to the boiling point, and serve immediately.